Cooking in the cold

[richard cameron]

It was 30 degrees out this morning with clear blue skies when I fired up my smoker.  What a glories day for smoking some food.  Today’s menu consist of 5 pork sirloin roasts, 3 pork loin filets, 5 chicken breasts, and 1 tri-tip roast.  Later on, I will put on some chili and some cornbread in a couple of cast iron skillets.

Cooking in the cold.jpg

• richard cameron
• Dec 17, 2016

 

[SmokinAl]

Great start!

Looks like a perfect day for smoking!

Al

 

[b-one]

What temp do you take the sirloin roasts to and what do you do with them?

 

[richard cameron]

I cooked the sirloins to an IT of 145 and let them cool.  I then vacuum sealed them and put them in the freezer to await their turn to be eaten.  I like to slice them up and use them in sandwiches. 

My cornbread and chili are for tomorrow night’s dinner.  The tri-tip came out a perfect medium rare. It is also vacuum sealed and in the freezer waiting to be eaten.  My chicken came out looking black.  I put too large a piece of wood in the firebox when I started cooking.  Oh well, I’ll do something with it when the proper time comes.  For now it rests in the freezer.

Cornbread.jpg

• richard cameron
• Dec 17, 2016

Smoked Chili .jpg

• richard cameron
• Dec 17, 2016

Tri-tip and Sirloin.jpg

• richard cameron
• Dec 17, 2016